Italian Restaurant Baked Ziti Recipes

ITALIAN BAKED ZITI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. , Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano. , Cover and bake at 350° for 1 hour or until heated through.

ITALIAN BAKED ZITI (AUTHENTIC)

Steps:

• Add tomato sauce,rosemary,oregano,chili peppers,sugar and basil to a pot.
• Bring to boil and simmer one hour. Remove chili peppers.
• Cook pasta to al dente (little chewy). You don't want to overcook it as it cooks in the baking also.
• Remove sausage from casing and cook in 1/2 cup olive oil over medium high till browned.
• Add cooked sausage and all the oil (don't drain)to the tomato sauce and mix.
• Add cooked pasta into a 9x13 baking pan.
• Add the sausage and sauce over top and toss.
• Add parmesan on top and then cover with shredded mozzarella.
• Cover with foil and bake 30 minutes at 350°F (put toothpicks so cheese doesn't stick).
• Remover foil and continue to bake 10 minutes (watch cheese so it doesn't burn).
• Remove from oven and let set 10 minutes before serving to allow it to set.

ITALIAN RESTAURANT BAKED ZITI

Steps:

• Preheat the oven to 350 degrees.
• Cook ziti in a large pot of boiling salted water until
• tender but still firm, 10 to 12 minutes.
• Drain and rinse under cold running water;
• drain well.
• In a medium bowl, combine
• ricotta cheese, eggs, 1/2 cup Parmesan
• cheese, salt, pepper, and parsley. Mix to
• blend well.
• Toss cooked ziti with 2 cups
• marinara sauce.
• Place half the pasta in an
• 9 x 13 inch baking dish.
• Top with ricotta
• mixture and half the mozzarella cubes.
• Top with remaining ziti, marinara sauce,
• mozzarella, and Parmesan cheese.
• Bake until casserole is heated through and cheese is
• bubbly and lightly browned on top, 30 to 35
• minutes.

VEGETARIAN ITALIAN BAKED ZITI

Steps:

• Heat olive oil in a 12-inch skillet over medium-high heat. Add mushrooms, onion, bell pepper, celery, and garlic; saute until tender, 5 to 7 minutes. Stir in spaghetti sauce, tomatoes, parsley, 1 teaspoon oregano, and basil. Cover, reduce heat, and simmer for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking pan.
• Just before the sauce is finished, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Combine cottage cheese, mozzarella cheese, 1/2 of the Parmesan substitute, egg, salt, and pepper in a bowl. Mix remaining Parmesan substitute and 1/2 teaspoon oregano in another small bowl.
• Spread 1 cup sauce in the bottom of the prepared pan. Layer 1/3 cup ziti, 1 cup sauce, and 1/3 cottage cheese mixture; repeat layers twice more. Top with any remaining sauce, then sprinkle with oregano-Parmesan blend.
• Cover with foil and bake in the preheated oven until bubbly, about 1 hour.

THE BEST BAKED ZITI

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.